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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":507,"pronunciation":530,"substitutions":531,"slug":544,"title":545,"shortTitle":546,"nativeName":546,"countrySlug":547,"region":548,"baseServings":433,"prepMinutes":549,"cookMinutes":550,"difficulty":551,"course":552,"diet":555,"mainIngredients":559,"images":560,"keywords":570,"publishedAt":576,"updatedAt":576,"authorSlug":577,"summary":578,"localeSlug":544,"alternates":579},[394,397,400,403,406],{"answer":395,"question":396},"It is the coast's standard morning food and its best-known hangover cure — hot, salty, sour and rich in protein and starch all at once. Stalls in Guayaquil open before dawn and often sell out by late morning, so the eating window is genuinely early rather than a joke about it.","Why do Ecuadorians eat encebollado for breakfast?",{"answer":398,"question":399},"It will make a soup, but not this one. Canned tuna is already fully cooked and packed in oil or water, so it breaks into small dry shreds instead of large moist flakes and gives the broth none of the flavor it should get from poaching. If canned is your only option, add it off the heat at the very end and expect a thinner result.","Can I use canned tuna?",{"answer":401,"question":402},"The pieces turn from opaque white to slightly translucent at the edges and split open along their grain when you press them with a fork, while still holding their shape. Undercooked yuca is chalky and squeaky; overcooked yuca dissolves into the broth and makes it gluey. It usually needs 25 to 35 minutes of gentle simmering.","How do I know when yuca is properly cooked?",{"answer":404,"question":405},"The soup itself is not. All the heat comes from ají criollo added at the table, which is standard practice across Ecuador — the pot is seasoned for everyone and the chile is personal. Serve a small bowl of it alongside and let people spoon in as much as they want.","Is encebollado spicy?",{"answer":407,"question":408},"Yes, and it improves slightly overnight because the cumin settles into the broth. Cook the broth, fish and yuca a day early and refrigerate them together, but make the lime-cured onion no more than a couple of hours before serving, since it loses its crunch and its color fast.","Can I make the whole thing ahead for a crowd?",[410,411,412,413,414,415],"Buy tuna in one thick piece rather than steaks. A single block poaches evenly and flakes into the chunks the dish is supposed to have.","Yuca has a woody cord running down its center. Split each log lengthwise and pull it out before cooking or you will find it in the bowl.","Frozen yuca works better than tired fresh yuca. Cassava spoils quickly and grey or blue streaks in the flesh mean it should go in the bin.","Toast and grind your own cumin if you can be bothered. This soup carries more cumin than almost any other Ecuadorian dish, so stale powder shows immediately.","Do not skip rinsing the salted onion. That single step is the difference between a bright pickled topping and a mouthful of raw onion breath.","Keep the broth at a lazy simmer once the fish goes in — a rolling boil turns tuna dry and grainy in about four minutes.","🐟","Encebollado is a hot, brothy tuna soup thickened by yuca and defined by cumin. A whole piece of fresh tuna poaches in a broth built on tomato, onion and garlic, then gets flaked back in beside cassava that has cooked long enough to go translucent at the edges and split at the touch of a fork. The name comes from what sits on top: rings of red onion salted, rinsed and steeped in lime until they turn pink and lose their bite. Everything is savory, faintly sweet from the yuca and sharply lifted by the onion, and it is eaten early — Guayaquil takes it at seven in the morning, most often after a long night.","Encebollado belongs to the coast and specifically to Guayaquil, where it is sold from the same stalls at the same hours every day and treated as a functional food rather than a special one. It is the country's standard hangover remedy, and Ecuadorians are open about it: hot, salty, sour and starchy in one bowl, with enough protein to put a person back together. Vendors open before dawn and are often sold out by mid-morning, which is why encebollado is one of the few national dishes almost never served at dinner.\n\nThe fish is albacora, the tuna landed along the Pacific coast, and the choice matters more than it looks. Tuna holds together in large meaty flakes through a long simmer instead of shredding into threads, so each spoonful has something to chew. The yuca does the opposite job: cooked past the point where a potato would collapse, it turns waxy and slightly gelatinous, and it thickens the broth from the inside without any flour or cream. Between the two, the soup ends up dense enough to count as a meal from a single bowl.\n\nThe topping is not optional and it is not a salad. Curtido de cebolla — onion rubbed with salt, rinsed, then left in lime juice — is added by the diner, along with chifles and popcorn, ají and more lime. A bowl of encebollado arrives plain and gets assembled at the table, which is the reason regulars all have slightly different opinions about the correct ratio and are perfectly willing to share them.","Refrigerate the broth with the yuca and fish for up to 2 days and store the onion topping separately, since it goes slack overnight in the broth. Reheat to a simmer and no further; the tuna toughens on a second hard boil. Freezing is a bad idea — cassava turns mealy and weeps water on thawing, and the broth loses its body entirely.",[421,422,423,424],"Poaches the tuna whole in the broth instead of boiling it in cubes, so the fish stays in large moist flakes rather than fraying.","Blends the cooked tomato and onion back into the broth, giving body without any thickener.","Explains how to spot yuca that is properly done, which is the step most home cooks get wrong in both directions.","Handles the onion the coastal way, so the topping is sharp and clean instead of raw and harsh.",[426,427,428,429],"Large pot","Fine sieve","Blender or immersion blender","Slotted spoon",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},9,56,4,6,950,46,495,[439],"Chifles, popcorn, extra lime wedges and a jug of ají — plus a small plate of white rice if you want it to last until lunch.",[441,444,447],{"name":442,"description":443},"Encebollado mixto","Shrimp added in the last two minutes alongside the tuna, common in cevicherías that already have both on hand.",{"name":445,"description":446},"With rice on the side","Many stalls serve a small plate of white rice beside the bowl, to be tipped in or eaten separately. It stretches the soup and soaks up the last of the broth.",{"name":448,"description":449},"Extra-sour Manabí style","A more acidic build with a heavier hand on lime and onion and less tomato, so the broth tastes sharper and thinner. Common further north along the coast.",[451,457,461,466,469,473,477,482,485,487,491,494,497,499,503],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},700,"tuna","fresh tuna, in one thick piece","g","For the broth",{"qty":458,"name":459,"unit":460,"group":456,"noScale":8},2,"water","l",{"qty":462,"ref":463,"name":464,"unit":465,"group":456},1,"onion","white onion, quartered","piece",{"qty":458,"ref":467,"name":468,"unit":465,"group":456},"tomato","ripe tomatoes, halved",{"qty":433,"ref":470,"name":471,"unit":472,"group":456},"garlic","garlic cloves, crushed","clove",{"qty":458,"ref":474,"name":475,"unit":476,"group":456},"cumin","ground cumin, freshly toasted if possible","tsp",{"qty":458,"ref":478,"name":479,"note":480,"unit":481,"group":456},"achiote","achiote oil","warm 3 tbsp oil with 1 tbsp achiote seeds, then strain","tbsp",{"qty":462,"ref":483,"name":484,"unit":465,"group":456},"cilantro","small bunch of cilantro, stems and leaves separated",{"qty":458,"name":486,"unit":476,"group":456},"fine salt",{"qty":488,"ref":489,"name":490,"unit":455,"group":456},800,"cassava","yuca (cassava), peeled and cored, in 5 cm logs",{"qty":458,"ref":463,"name":492,"unit":465,"group":493},"red onions, sliced into thin rings","For the onion topping",{"qty":433,"ref":495,"name":496,"unit":465,"group":493},"lime","limes, juiced",{"qty":462,"ref":467,"name":498,"unit":465,"group":493},"tomato, seeded and diced",{"qty":462,"ref":500,"name":501,"unit":465,"group":502},"plantain","green plantain, fried into chifles — or ready-made plantain chips","To serve",{"qty":504,"name":505,"unit":506,"group":502},null,"ají criollo and extra lime wedges","to taste",[508,512,516,519,523,527],{"text":509,"title":510,"timerSeconds":511},"Put the water, quartered onion, halved tomatoes, garlic, cumin, cilantro stems and salt in a large pot and simmer for 15 minutes, until the kitchen smells strongly of cumin and the tomato skins have loosened and curled away from the flesh.","Start the broth",900,{"tip":513,"text":514,"title":515,"timerSeconds":511},"Keep the surface trembling, not bubbling. Boiled tuna goes dry and grainy very quickly.","Lower the whole piece of tuna into the barely-simmering broth and cook for 12 to 15 minutes, until a fork pushed into the thickest part meets no resistance and the flesh has gone pale all the way through. Lift it out onto a plate to cool.","Poach the tuna",{"text":517,"title":518},"Scoop out the softened onion, tomato and garlic, discard the tomato skins, and blend them with a ladleful of broth until smooth. Stir this purée back into the pot with the achiote oil — the broth should turn opaque and orange and coat the back of a spoon lightly.","Thicken the broth with its own vegetables",{"text":520,"title":521,"timerSeconds":522},"Slide the yuca logs into the broth and simmer for 25 to 35 minutes. They are ready when the edges look glassy rather than chalky and a fork splits them along the grain while the pieces still hold their shape. Break them into rough chunks in the pot.","Cook the yuca",1800,{"text":524,"title":525,"timerSeconds":526},"Rub the red onion rings with a teaspoon of salt, wait 10 minutes for them to soften and release liquid, then rinse well and squeeze dry. Toss with the lime juice, diced tomato and the reserved cilantro leaves and leave until the rings turn bright pink.","Cure the onion rings",600,{"text":528,"title":529},"Pull the cooled tuna into large flakes with your fingers, discarding any dark bloodline, and return it to the pot just long enough to heat through. Ladle into deep bowls, pile the onion topping on each one, and serve with chifles, lime and ají for everyone to add themselves.","Flake in the fish and serve","en-seh-boh-YAH-doh",[532,536,540],{"note":533,"swap":534,"original":535},"Any firm, meaty fish that flakes into large pieces will work. Skip delicate white fish, which disintegrates into the broth and leaves nothing to chew.","Bonito, mackerel or swordfish","Fresh tuna (albacora)",{"note":537,"swap":538,"original":539},"Frozen cassava is already cored and cooks in about the same time. Potato is a real departure — it goes floury rather than waxy — but it beats leaving the starch out.","Frozen peeled cassava, or waxy potato","Fresh yuca",{"note":541,"swap":542,"original":543},"Corn nuts (tostado) are also a standard Ecuadorian topping and give a harder, longer-lasting crunch than plantain.","Plantain chips from a bag, or toasted corn nuts","Chifles","encebollado","Encebollado (Ecuadorian Tuna and Cassava Soup)","Encebollado","ecuador","Guayaquil and the coast",25,50,"medium",[553,554],"soup","breakfast",[556,557,558],"pescatarian","dairy-free","gluten-free",[453,489,463,467,495],[561,564,566,568],{"alt":562,"src":563},"Deep bowl of Ecuadorian encebollado with flaked tuna, yuca chunks and pink lime-cured onion rings on top","\u002Fimages\u002Frecipes\u002Fencebollado\u002Fhero.jpg",{"alt":562,"src":565},"\u002Fimages\u002Frecipes\u002Fencebollado\u002Fhero-16x9.jpg",{"alt":562,"src":567},"\u002Fimages\u002Frecipes\u002Fencebollado\u002Fhero-4x3.jpg",{"alt":562,"src":569},"\u002Fimages\u002Frecipes\u002Fencebollado\u002Fhero-1x1.jpg",[544,571,572,573,489,574,575],"ecuadorian soup","tuna soup","yuca","guayaquil","hangover cure","2026-08-20","dishroute-kitchen","Tuna poached in a cumin-heavy tomato broth with soft chunks of yuca, finished with lime-cured onion rings and plantain chips — the Ecuadorian coast eats this for breakfast.",{"en":580},"\u002Frecipe\u002Fencebollado",{"items":582,"total":620,"page":462,"limit":860,"hasMore":861},[583,614,645,680,690,722,751,780,808,833],{"slug":584,"title":585,"shortTitle":586,"nativeName":587,"countrySlug":547,"region":588,"baseServings":433,"prepMinutes":589,"cookMinutes":549,"difficulty":590,"course":591,"diet":592,"mainIngredients":594,"images":597,"keywords":607,"publishedAt":576,"updatedAt":576,"authorSlug":577},"bolon-de-verde","Bolón de Verde (Ecuadorian Green Plantain and Cheese Ball)","Bolón de Verde","Bolón de verde","Guayas and Manabí",15,"easy",[554],[593,558],"vegetarian",[500,595,596],"queso-fresco","butter",[598,601,603,605],{"alt":599,"src":600},"Golden fried green plantain ball broken open to show melting fresh cheese, with coffee and a fried egg","\u002Fimages\u002Frecipes\u002Fbolon-de-verde\u002Fhero.jpg",{"alt":599,"src":602},"\u002Fimages\u002Frecipes\u002Fbolon-de-verde\u002Fhero-16x9.jpg",{"alt":599,"src":604},"\u002Fimages\u002Frecipes\u002Fbolon-de-verde\u002Fhero-4x3.jpg",{"alt":599,"src":606},"\u002Fimages\u002Frecipes\u002Fbolon-de-verde\u002Fhero-1x1.jpg",[608,609,610,611,612,574,613],"bolon de verde","green plantain","ecuadorian breakfast","queso fresco","chicharron","coastal",{"slug":615,"title":616,"shortTitle":617,"nativeName":618,"countrySlug":547,"region":619,"baseServings":433,"prepMinutes":549,"cookMinutes":620,"restMinutes":621,"difficulty":590,"course":622,"diet":624,"mainIngredients":625,"images":628,"keywords":638,"publishedAt":576,"updatedAt":576,"authorSlug":577},"ecuadorian-ceviche-de-camaron","Ceviche de Camarón (Ecuadorian Shrimp Ceviche in Tomato Broth)","Ceviche de Camarón","Ceviche de camarón","Guayas and the Pacific coast",10,60,[623],"appetizer",[556,557,558],[626,495,467,463,627],"shrimp","orange",[629,632,634,636],{"alt":630,"src":631},"Bowl of Ecuadorian shrimp ceviche in red tomato broth topped with pink onion slivers, cilantro and popcorn","\u002Fimages\u002Frecipes\u002Fecuadorian-ceviche-de-camaron\u002Fhero.jpg",{"alt":630,"src":633},"\u002Fimages\u002Frecipes\u002Fecuadorian-ceviche-de-camaron\u002Fhero-16x9.jpg",{"alt":630,"src":635},"\u002Fimages\u002Frecipes\u002Fecuadorian-ceviche-de-camaron\u002Fhero-4x3.jpg",{"alt":630,"src":637},"\u002Fimages\u002Frecipes\u002Fecuadorian-ceviche-de-camaron\u002Fhero-1x1.jpg",[639,640,641,574,642,643,644],"ceviche de camaron","ecuadorian ceviche","shrimp ceviche","cold seafood","chifles","popcorn",{"slug":646,"title":647,"shortTitle":648,"nativeName":649,"countrySlug":547,"region":650,"baseServings":651,"prepMinutes":549,"cookMinutes":652,"restMinutes":653,"difficulty":551,"course":654,"diet":656,"mainIngredients":658,"images":662,"keywords":672,"publishedAt":576,"updatedAt":576,"authorSlug":577},"colada-morada","Colada Morada (Ecuadorian Spiced Purple Corn and Berry Drink)","Colada Morada","Colada morada","Sierra",8,75,20,[655],"drink",[593,657,557,558],"vegan",[659,660,661],"cornmeal","pineapple","cinnamon",[663,666,668,670],{"alt":664,"src":665},"Mug of steaming deep purple colada morada with pieces of fruit floating in it, beside a decorated bread figure","\u002Fimages\u002Frecipes\u002Fcolada-morada\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Fcolada-morada\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fcolada-morada\u002Fhero-4x3.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fcolada-morada\u002Fhero-1x1.jpg",[673,674,675,676,677,678,679],"colada morada","purple corn drink","day of the dead","guagua de pan","ecuadorian drink","blackberry","naranjilla",{"slug":544,"title":545,"shortTitle":546,"nativeName":546,"countrySlug":547,"region":548,"baseServings":433,"prepMinutes":549,"cookMinutes":550,"difficulty":551,"course":681,"diet":682,"mainIngredients":683,"images":684,"keywords":689,"publishedAt":576,"updatedAt":576,"authorSlug":577},[553,554],[556,557,558],[453,489,463,467,495],[685,686,687,688],{"alt":562,"src":563},{"alt":562,"src":565},{"alt":562,"src":567},{"alt":562,"src":569},[544,571,572,573,489,574,575],{"slug":691,"title":692,"shortTitle":693,"nativeName":694,"countrySlug":547,"region":695,"baseServings":433,"prepMinutes":653,"cookMinutes":696,"restMinutes":653,"difficulty":551,"course":697,"diet":699,"mainIngredients":700,"images":704,"keywords":714,"publishedAt":576,"updatedAt":576,"authorSlug":577},"encocado-de-pescado","Encocado de Pescado (Esmeraldas Fish in Coconut Sauce)","Encocado de Pescado","Encocado de pescado","Esmeraldas",30,[698],"main",[556,557,558],[701,702,495,467,703],"white-fish","coconut-milk","bell-pepper",[705,708,710,712],{"alt":706,"src":707},"Chunks of white fish in a thick orange coconut sauce with peppers and cilantro, served with rice and plantain","\u002Fimages\u002Frecipes\u002Fencocado-de-pescado\u002Fhero.jpg",{"alt":706,"src":709},"\u002Fimages\u002Frecipes\u002Fencocado-de-pescado\u002Fhero-16x9.jpg",{"alt":706,"src":711},"\u002Fimages\u002Frecipes\u002Fencocado-de-pescado\u002Fhero-4x3.jpg",{"alt":706,"src":713},"\u002Fimages\u002Frecipes\u002Fencocado-de-pescado\u002Fhero-1x1.jpg",[715,716,717,718,719,720,721],"encocado","coconut fish","esmeraldas","ecuadorian","afro-ecuadorian","coconut milk","patacones",{"slug":723,"title":724,"shortTitle":725,"nativeName":726,"countrySlug":547,"region":727,"baseServings":434,"prepMinutes":653,"cookMinutes":728,"restMinutes":729,"difficulty":590,"course":730,"diet":732,"mainIngredients":733,"images":735,"keywords":745,"publishedAt":576,"updatedAt":576,"authorSlug":577},"higos-con-queso","Higos con Queso (Ecuadorian Figs in Panela Syrup with Cheese)","Higos con Queso","Higos con queso","Tungurahua and Azuay",150,480,[731],"dessert",[593,558],[734,595,661],"figs",[736,739,741,743],{"alt":737,"src":738},"Dark candied figs glistening in panela syrup in a bowl, with a thick slice of white fresh cheese beside them","\u002Fimages\u002Frecipes\u002Fhigos-con-queso\u002Fhero.jpg",{"alt":737,"src":740},"\u002Fimages\u002Frecipes\u002Fhigos-con-queso\u002Fhero-16x9.jpg",{"alt":737,"src":742},"\u002Fimages\u002Frecipes\u002Fhigos-con-queso\u002Fhero-4x3.jpg",{"alt":737,"src":744},"\u002Fimages\u002Frecipes\u002Fhigos-con-queso\u002Fhero-1x1.jpg",[746,747,748,749,750,611],"higos con queso","dulce de higos","candied figs","panela syrup","ecuadorian dessert",{"slug":752,"title":753,"shortTitle":754,"nativeName":754,"countrySlug":547,"region":755,"baseServings":651,"prepMinutes":696,"cookMinutes":756,"restMinutes":757,"difficulty":758,"course":759,"diet":760,"mainIngredients":761,"images":763,"keywords":773,"publishedAt":576,"updatedAt":576,"authorSlug":577},"hornado","Hornado (Ecuadorian Slow-Roasted Pork with Crackling)","Hornado","Azuay, Tungurahua and the highland markets",285,740,"hard",[698],[557],[762,470,474,478],"pork-shoulder",[764,767,769,771],{"alt":765,"src":766},"Carved Ecuadorian roast pork shoulder with shards of blistered crackling, hominy and potato patties on a plate","\u002Fimages\u002Frecipes\u002Fhornado\u002Fhero.jpg",{"alt":765,"src":768},"\u002Fimages\u002Frecipes\u002Fhornado\u002Fhero-16x9.jpg",{"alt":765,"src":770},"\u002Fimages\u002Frecipes\u002Fhornado\u002Fhero-4x3.jpg",{"alt":765,"src":772},"\u002Fimages\u002Frecipes\u002Fhornado\u002Fhero-1x1.jpg",[752,774,775,776,777,778,779],"ecuadorian roast pork","crackling","cuenca","mote","agrio","slow roast",{"slug":781,"title":782,"shortTitle":783,"nativeName":783,"countrySlug":547,"region":784,"baseServings":433,"prepMinutes":696,"cookMinutes":785,"restMinutes":653,"difficulty":551,"course":786,"diet":787,"mainIngredients":788,"images":793,"keywords":803,"publishedAt":576,"updatedAt":576,"authorSlug":577},"llapingachos","Llapingachos (Ecuadorian Cheese-Stuffed Potato Patties)","Llapingachos","Tungurahua and the central Sierra",35,[698],[593,558],[789,595,790,791,792],"potato","peanuts","eggs","avocado",[794,797,799,801],{"alt":795,"src":796},"Two golden Ecuadorian potato patties under peanut sauce with a fried egg, avocado slices and tomato salad","\u002Fimages\u002Frecipes\u002Fllapingachos\u002Fhero.jpg",{"alt":795,"src":798},"\u002Fimages\u002Frecipes\u002Fllapingachos\u002Fhero-16x9.jpg",{"alt":795,"src":800},"\u002Fimages\u002Frecipes\u002Fllapingachos\u002Fhero-4x3.jpg",{"alt":795,"src":802},"\u002Fimages\u002Frecipes\u002Fllapingachos\u002Fhero-1x1.jpg",[781,804,718,805,806,611,807],"potato patties","peanut sauce","salsa de mani","andean",{"slug":809,"title":810,"shortTitle":811,"nativeName":812,"countrySlug":547,"region":813,"baseServings":433,"prepMinutes":589,"cookMinutes":814,"difficulty":590,"course":815,"diet":816,"mainIngredients":817,"images":819,"keywords":829,"publishedAt":576,"updatedAt":576,"authorSlug":577},"ecuadorian-locro-de-papa","Locro de Papa (Ecuadorian Potato and Cheese 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